DOCSLIB.ORG

A Comparative Study of Black and White Allium Sativum L.: Nutritional Composition and Bioactive Properties

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
A Comparative Study of Black and White Allium Sativum L.: Nutritional Composition and Bioactive Properties molecules Article A Comparative Study of Black and White Allium sativum L.: Nutritional Composition and Bioactive Properties Joana Botas , Ângela Fernandes, Lillian Barros , Maria José Alves, Ana Maria Carvalho and Isabel C.F.R. Ferreira * Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; [email protected] (J.B.); [email protected] (A.F.); [email protected] (L.B.); [email protected] (M.J.A.); [email protected] (A.M.C.) * Correspondence: [email protected]; Tel.: +351-273-303219; Fax: +351-273-325405 Academic Editor: Federica Pellati Received: 12 May 2019; Accepted: 9 June 2019; Published: 11 June 2019 Abstract: Garlic (Allium sativum L.) has been used worldwide not only for its being a subject of dietary interest, but also for medicinal purposes, in prophylaxis, and for the treatment of diverse pathologies. New processing techniques have been developed and placed on the market in recent years to improve the organoleptic and nutritional value of food products. The present work aimed to study bulbils (cloves) of white (commercial and traditionally cultivated samples with different proveniences) and black (processed samples) garlic. All samples were compared with regard to their nutritional composition as well as their antioxidant and antimicrobial activities. Black garlic had the lowest moisture content but the highest total amount of sugars and energetic value. Black garlic also presented the highest antioxidant and antimicrobial (especially against methicillin-resistant Staphylococcus aureus) activities. Thus, black garlic, obtained by processing techniques, can be considered a promising product with high value that will be able to be exploited by the functional food/nutraceutical industry. Keywords: Allium sativum L.; black garlic; commercial/traditionally cultivated; nutritional value; bioactive properties 1. Introduction Allium sativum L. (garlic) is a bulbous herbaceous plant that belongs to the Amaryllidaceae family. Garlic is originally from Asia [1] but is nonetheless now widely distributed around the world, with a cultivation area of 1,547,381 ha and an annual production of 25 million tonnes according to data regarding the year 2014 [2]. Garlic has been largely used since ancient times for dietary purposes but due to its medicinal applicability has also been used in the treatment of several diseases and prophylaxis. With regard to its medicinal properties, garlic has been described as being antimicrobial, antiseptic, antiviral, antioxidant, anticancer, immunostimulatory, cardioprotective, and hypoglycemic [1,3–6]. These properties are related to garlic’s bioactive molecules such as its organosulfur compounds [7], among which can be found allines (alkylcysteine sulfoxides) and non-volatile amino acids (thiosulfinates) [3,7,8]. These bioactive molecules also include fructosan (about 75%), reducing sugars (15%), thiocyanates (allyl thiocyanate and other allyl derivatives), minerals, saponins, and traces of vitamins (A, complex B, and C) [3]. Although garlic is generally associated with the improvement of health, there have been reports of its adverse effects when used in high doses, including allergic reactions, stomach problems, Molecules 2019, 24, 2194; doi:10.3390/molecules24112194 www.mdpi.com/journal/molecules Molecules 2019, 24, 2194 2 of 11 and diarrhea [8,9]. There are several formulations of garlic on the market in addition to fresh bulbous garlic, including extracts, essential oils, capsules, and garlic powder. These formulations show considerable variation in their chemical composition and bioactive properties [10,11]. For instance, garlic powder, when compared to fresh garlic, does not show hypoglycemic effects [11] and presents a lower antimicrobial activity [7]. Moreover, the geographic location and genotypes of garlic also have a strong influence on its chemical composition and bioactive properties. A previous study performed by Beato et al. [12] has compared A. sativum samples from different locations and genotypes, revealing that these two factors significantly influence garlic chemical composition. In past years new garlic products have emerged on the market which are more appealing to consumers than fresh garlic in that they enhance garlic’s scent and flavor. In order to develop these products, different techniques, such as aging, fermentation, and heat treatment, have been applied. Heat treatment consists of submitting garlic bulbs to controlled temperature and humidity conditions for a period of one month, with the product obtained within this process commonly known as black garlic. Black garlic presents different organoleptic characteristics, such as color (turns black), texture, flavor (sweeter), and odor (more pleasant) [13,14]. Choi et al. [14] have suggested that 70 ◦C and 90% relative humidity for 21 days are the optimal conditions for black garlic production; in addition to the organoleptic changes, heat treatment also causes chemical changes. However, several studies have stated that this process does not reduce garlic bioactive properties and indeed sometimes shows an enhancement of these properties [13–16]. There is a need to develop research around the conservation and exploitation of traditional diversity of local and commercial crops, this being an essential component for sustainable agriculture. In this sense, the present study compares the nutritional composition and bioactive properties of black garlic (garlic which has been submitted to heat treatment) and white garlic (unprocessed and with different proveniences) in order to valorize this product as a valuable processing system for garlic. 2. Results and Discussion Results regarding the nutritional value and hydrophilic compounds of the A. sativum samples are presented in Table1. Carbohydrates were the most abundant macronutrients, immediately followed by proteins. The highest values of carbohydrate and ash content were found in the black garlic sample (BG) in addition to the highest energetic contribution. Protein content was higher in the traditional cultivated white garlic from Algarve (WGT-A), while fat content was higher both in the traditional cultivated white garlic from Trás-os-Montes (WGT-TM) and in BG, without significant statistical differences. Regarding fat and protein content, previous studies on white garlic samples have reported similar results as those found for white garlic cultivated in intensive farming systems (WGI). Nevertheless, lower ash content in comparison to the present study has been defined. [17–19]. The moisture content was higher in the WGT-TM sample and the lowest level was obtained for the BG sample. Other studies have also shown lower moisture percentages (about or less than 20%) for BG samples when compared to fresh white garlic samples [13,14]. The decrease in moisture content may be the result of the heat treatment conditions (temperature and humidity) that cause, among other things, changes in the bulbils’ texture. With regard to free sugars, fructose was the most abundant sugar in BG and sucrose was the most abundant in WGI, WGT-A, and WGT-TM. Sucrose was found in higher concentrations in WGT-A and in lower levels in BG. Xylose was only detected in BG. The highest content of glucose and fructose was found in BG and the lowest content was observed for WGT-A. Jeong et al. [15] have not detected glucose in BG, contrary to the findings of the present study, but their fresh white garlic samples presented a similar concentration to that of the WGI samples studied here. Fructose was also significantly higher in BG than in the fresh white garlic samples. Li et al. [20] and Mashayekhi et al. [21] have suggested that temperature and storage period decrease garlic sugars’ composition. During the sprouting process, Molecules 2019, 24, 2194 3 of 11 sucrose, glucose, and fructose concentrations oscillate according to the role that each free sugar plays in bud growth [21]. Five organic acids were detected: oxalic, malic, pyruvic, citric, and fumaric acid. WGI had the highest content of total organic acids while BG had the lowest. For WGI, pyruvic acid was the predominant organic acid, followed by citric acid and oxalic acid. For WGT-A, the most abundant acid was pyruvic acid, while for WGT-TM it was citric acid. The highest acid concentration for BG was for malic acid, followed by oxalic acid; BG presented only trace levels of pyruvic acid. Fumaric acid was present in trace levels in all the samples, with the exception of BG. Table 1. Nutritional value and hydrophilic compounds of A. sativum samples (mean SD). ± BG WGI WGT-A WGT-ATM Moisture (%) 54 3 c 62 7 b 64.7 0.5 b 74 2 a ± ± ± ± Nutritional value g/100 g fw Fat 0.722 0.001 a 0.47 0.02 c 0.67 0.03 b 0.74 0.02 a ± ± ± ± Proteins 7.4 0.1 b 6.5 0.1 c 7.8 0.2 a 5.2 0.1 d ± ± ± ± Ash 3.2 0.1 a 2.9 0.1 b 2.7 0.2 c 1.60 0.04 d ± ± ± ± Carbohydrates 35 3 a 28 2 b 24.2 0.4 b 18 2 c ± ± ± ± Energy (kcal/100 g fw) 177 8 a 141 8 b 134 2 b 100 9 c ± ± ± ± Free sugars g/100 g fw Xylose 0.82 0.01 nd nd nd ± Fructose 30.4 0.7 a 0.45 0.01 b 0.09 0.01 d 0.20 0.01 c ± ± ± ± Glucose 2.14 0.03 a 0.28 0.02 b 0.04 0.01 d 0.12 0.01 c ± ± ± ± Sucrose 0.23 0.05 d 0.58 0.01 b 1.35 0.01 a 0.38 0.01 c ± ± ± ± Total 33.6 0.7 a 1.32 0.05 bc 1.48 0.01 b 0.70 0.01 c ± ± ± ± Organic acids g/100 g fw Oxalic acid 0.12 0.02 c 0.13 0.01 c 0.257 0.001 a 0.20 0.01 b ± ± ± ± Malic acid 0.32 0.01 a tr 0.006 0.003 b 0.32 0.01 a ± ± ± Pyruvic acid tr 1.43 0.01 a 1.38 0.01 b 0.10 0.01 c ± ± ± Citric acid nd 1.07 0.01 a 0.57 0.02 c 0.82 0.02 b ± ± ± Fumaric acid nd tr tr tr Total 0.430 0.001 d 2.64 0.01 a 2.21 0.01 b 1.44 0.01 c ± ± ± ± Legend: fw, fresh weight basis; nd, not detected; tr, Traces; BG, black garlic; WGI, white garlic obtained by intensive farming in Spain; WGT-A, white garlic obtained by traditional farming at Algarve (Portugal); WGT-TM, white garlic obtained by traditional farming at Trás-os-Montes (Portugal).
Load more

Recommended publications
  • Sunda Classics Signature Nigiri Commence Salads Dim
    COMMENCE ASIAN GRILL SUNDA CLASSICS EDAMAME 5 GRILLED VEGETABLES 22 SIGNATURE CRISPY RICE SPICY EDAMAME 7 mushrooms, eggplant, bok choy, broccolini, onion, okra, carrots, coconut curry khao soi, crispy rice noodles pan fried sushi rice glazed with tamari TSUKEMONO 12 seasonal pickled vegetables CHICKEN INASAL 27 and topped with: vinegar, lemongrass, garlic, cherry tomatoes, red onion, MISO SOUP 4 achiote glaze, chili lime sauce, grilled lemon SPICY TUNA* 17 tofu, wakame, scallions WAGYU SKIRT* 45 masago, chives, sriracha, rayu, jalapeño ENOKI MUSHROOMS 5 black garlic soy, sweet potato strings, chives CRAB 8 WAGYU* 17 NEW YORK STRIP STEAK* 36 WOK FIRED SHISHITO PEPPERS 12 sambal, chives, red chili, asian pesto thin soy sauce sprouts, carrots, spinach, cucumber, sesame soy marinade FILET MIGNON* 42 TUNA POKE* 19 SALADS shishito peppers, red onion tuna, masago, wakame, red onion, avocado, CRISPY BRUSSELS SPROUTS 17 sesame soy, tostones brussels sprouts, red cabbage, carrots, chilies, MAIN FLAVORS fried shallots, minced shrimp, nuoc cham vinaigrette SZECHUAN CHICKEN 23 TUNA TRUFFLE PIZZA* 21 dry chinese chilis, green beans, scallions, sesame chili oil BURMESE TEA SALAD 16 roti prata, black truffle, foie gras aioli, red onion, bibb, romaine, grape tomatoes, crispy shallots, puffed CRISPY PATA 24 truffle tare rice, pickled beet strings, sunflower seeds, peanuts, confit pork shank, garlic vinaigrette, foie gravy oolong tea dressing PHO BRAISED SHORT RIBS 36 CHILI ALBACORE SASHIMI* 18 MISO BEETS 16 crispy rice noodles, cilantro, basil, lemon balm, hoisin, seasonal roasted beets, mache, shiro miso dressing, seared chili marinated albacore tuna, crispy leeks, sambal, lemongrass-herb broth honey almond crème, almonds rayu ponzu GREEN CURRY SQUASH 22 seasonal squash, red pepper, pineapple, coconut green DIM SUM YELLOWTAIL JALAPEÑO* 18 curry.
    [Show full text]
  • Amuse Bouche Starters Mains
    AMUSE BOUCHE Sanchoku Carpaccio Soy Mayonnaise, black garlic, pickled shiitakes NV Perrier Jouët Grand Brut Champagne, France STARTERS Fresh Seasonal Oysters (half dozen) Natural or buttermilk battered Sherry shallot dressing, balsamic vinegar, chilli jam Seafood Bisque Tomato, white fish, clams, mussels, squid, scallop, lemon, grilled bread Coconut Prawn Salad Lychee & lime salsa, cashew nuts, mango gel, squid ink tapioca crisp Crispy Soft Shell Crab XO sauce, spring onion, cucumber, peanuts, coriander, mint, pickled radish Venison Tataki Yuzu koshu, daikon, cabbage, spring onion, almonds Big Glory Bay Salmon & Avocado Tartare Chilli, coriander, cucumber, capers, beetroot paint, quail egg Pan Seared Canadian Scallops Crispy pork belly, cauliflower purée, braised apple, buttered mushrooms, chicken jus Botswana Peking Duck Cucumber, carrot, spring onion salad, steamed pancakes, hoisin Seared Ostrich Loin Venison black pudding, Otago cherry chutney, rhubarb puree, pickled ginger, labneh MAINS Crispy Half Duckling Blackberries, parsnip purée, baby vegetables, watercress, duck jus Grilled Hapuka Balinese curry paste, bok choy, sesame rice wafer, prawn & coconut fritter Braised Sanchoku Short Rib Black beer glaze, red cabbage puree, potato, bacon & onion, persillade & horseradish Semolina Gnocchi Caponata, grilled halloumi, rocket, herb verde FROM THE BUTCHERS BLOCK 250gm Eye Fillet Savannah Angus, Grass Fed 300gm Wagyu Sirloin Grain Finished, Queensland 450gm Ribeye on the Bone Savannah Angus, Grass Fed 250gm Signature Black Angus Rump Cap
    [Show full text]
  • Fried Native Oysters 12 House Tartare Sauce House
    Bar Menu Fried Native Oysters 12 *Pulled Pork Sliders 10 House Tartare Sauce House Slaw, Pickles, Mango Barbecue House Garlic Bread 9 Chicken Lettuce Wraps 10 Warm Pecorino Romano Fondue Ginger, Garlic, Scallion, Hoisin Sauce Meatball “Crostinis” 12 *Prime Rib “French Dips” 12 House Whipped Ricotta, Tomato Marmalade, Caramelized Onion, Provolone, Au Jus Fresh Basil *Steakhouse Burger Sliders 10 Buttermilk Fried Chicken “Drummettes” 12 Traditional Accompaniments House Sauces - Mango Barbecue, Honey Mustard, Spicy, Sweet & Sour House Mushroom Ravioli 12 Black Garlic Cream Sauce *Short Rib “Reubens” 10 Sauerkraut, Swiss, Honey Mustard Seasonal Flatbread 12 Chef’s Inspiration ANYA’s “Poutine” 10 French Fries, Demi Bacon Cheddar, Pickled Hand Battered Onion Rings 9 Fresno Pepper, Chive Black Garlic Ketchup *Carrozza Sandwich 10 *Haute Dog 12 Savory Egg Batter, Fresh Mozzarella, Grilled Sausage, Caramelized Onion, Tomato, Pesto Grain Mustard * Sandwiches served with fresh cut fries Bar Menu X ANYA’S HAPPIEST HOURS EVERY DAY 4:00 PM TO 6:00 PM BAR PLATES $9 EACH X Fried Native Oysters Pulled Pork Sliders House Tartare Sauce House Slaw, Pickles, Mango Barbecue House Garlic Bread Chicken Lettuce Wraps Warm Pecorino Romano Fondue Ginger, Garlic, Scallion, Hoisin Sauce Meatball “Crostinis” Prime Rib “French Dips” House Whipped Ricotta, Tomato Marmalade, Caramelized Onion, Provolone, Au Jus Fresh Basil Steakhouse Burger Sliders Buttermilk Fried Chicken “Drummettes” Traditional Accompaniments House Sauces - Mango Barbecue, Honey Mustard, Spicy, Sweet & Sour House Mushroom Ravioli Black Garlic Cream Sauce Short Rib “Ruebens” Sauerkraut, Swiss, Honey Mustard Seasonal Flatbread Chef’s Inspiration ANYA’s “Poutine” French Fries, Demi Bacon Cheddar, Pickled Hand Battered Onion Rings Fresno Pepper, Chive Black Garlic Ketchup Carrozza Sandwich Haute Dog Savory Egg Batter, Fresh Mozzarella, Grilled Sausage, Caramelized Onion, Tomato, Pesto Grain Mustard COCKTAILS & WINE BY THE GLASS $9 X BEER BY THE GLASS $5 X.
    [Show full text]
  • Agnews #48-P1-Some Thoughts on Curing the Garlic Harvest.Compressed
    THE GARLIC NEWS Connecting the Canadian Garlic Network! Issue 48 Summer 2016 Some thoughts on curing the garlic harvest July has arrived and the garlic is ready to pull. The biggest Growers faced with clay soils should always consider job of growing garlic is about to begin. While home washing the clay from the bulbs and roots before moving gardeners find little difficulty handling their own crop, the garlic to cure. Washing doesn’t mean soaking the market gardeners face a much larger problem, that of bulbs; it means cleaning off the soil with a firm spray of reducing the workload and either getting it to market as clean water. quickly as possible or well cured for late year sales. Removing roots and tops: These are separate activities that Canadian grown garlic cannot compete with the imports on are best done at different times. Roots should be cut off as price; it can only attract buyers based on higher quality. soon as the garlic is pulled to make cleaning easier. Tops Harvest is when the grower controls quality of the crop. are cut off a couple of weeks later after the garlic is cured. There is an on going debate on just how best to carry out In the early years of the garlic trials, we followed the bad the harvest. Numerous opinions are offered on the method. practice of pulling the garlic and immediately hanging it to There are likely as many opinions as there are growers and cure. When it was ready, the roots and tops were cut and there is hardly a single, best answer.
    [Show full text]
  • Ramen to Go Ramen
    RAMEN TO GO NAME RAMEN TO GO NAME *ONE* BOWL ORDER PER SHEET *ONE* BOWL ORDER PER SHEET • * TONKOTSU $15 • * TONKOTSU $15 This milky, wholesome Broth Boiled For over 24 hours This milky, wholesome Broth Boiled For over 24 hours with local pork BoNes will leave your lips slick aNd Belly Full! with local pork BoNes will leave your lips slick aNd Belly Full! roasted pork Belly, mustard greeNs, *soy mariNated soFt egg, BeaN sprouts, pickled roasted pork Belly, mustard greeNs, *soy mariNated soFt egg, BeaN sprouts, pickled red onion, black garlic oil, scallioN red oNioN, Black garlic oil, scallioN • * SHIO $14 • * SHIO $14 ONe oF the oldest ramen seasoNiNgs, sea salt remiNds us of ramen’s Chinese origins ONe oF the oldest ramen seasoNiNgs, sea salt remiNds us of ramen’s Chinese origins and Japan’s reliance on the sea. and Japan’s reliance on the sea. smoked local chicken, NC catFish kamaBoko,*soy mariNated soFt egg, wakame smoked local chicken, NC catFish kamaBoko,*soy mariNated soFt egg, wakame seaweed, enoki mushrooms, Nori seaweed, enoki mushrooms, Nori • * SHOYU $14 • * SHOYU $14 Soy sauce Flavors this taNgy aNd savory Broth. Shoyu is Soy sauce Flavors this taNgy aNd savory Broth. Shoyu is light oN the toNgue, But packed with a FlavorFul puNch. light oN the toNgue, But packed with a flavorful puNch. shredded smoked local pork, NC catFish kamaBoko, shredded smoked local pork, NC catFish kamaBoko, *soy mariNated soFt egg, wood ear mushrooms, scallioN, Nori *soy mariNated soFt egg, wood ear mushrooms, scallioN, Nori • * MISO $14 • * MISO $14 HailiNg From NortherN JapaN, this Bold Bowl is hearty HailiNg From NortherN JapaN, this Bold Bowl is hearty enough to help aNyoNe Face the NortherN cold.
    [Show full text]
  • Physico-Chemical Characterization and Biological 3 Activities of Black and White Garlic: in Vivo and in 4 Vitro Assays
    Preprints (www.preprints.org) | NOT PEER-REVIEWED | Posted: 14 May 2019 doi:10.20944/preprints201905.0169.v1 Peer-reviewed version available at Foods 2019, 8, 220; doi:10.3390/foods8060220 1 Article 2 Physico-chemical characterization and biological 3 activities of black and white garlic: in vivo and in 4 vitro assays 5 Mª Ángeles Toledano Medina1; Tania Merinas-Amo2; Zahira Fernández-Bedmar2*; Rafael Font3, 6 Mercedes del Río-Celestino3, Jesús Pérez-Aparicio1; Alicia Moreno-Ortega4,5; Ángeles 7 Alonso-Moraga2; Rafael Moreno-Rojas4 8 1 Department of Food Science and Health, IFAPA-Palma del Río, Avda. Rodríguez de la Fuente, s/n 14700, 9 Palma del Río, Córdoba, Spain 10 2 Department of Genetics. Campus Rabanales, Gregor Mendel Building. University of Córdoba. Spain. 11 3 Agrifood Laboratory of Córdoba, CAGPDS, Avda. Menéndez Pidal s/n, 14004, Córdoba, Spain 12 4 Department of Bromatology and Food Technology. Campus Rabanales, Darwin Building. University of 13 Córdoba. Spain. 14 5 Department of Food Science and Health, IFAPA-Alameda del Obispo, Avda. Menéndez-Pidal, s/n. 14004, 15 Córdoba, Spain 16 * Correspondence: [email protected]; [email protected]; Tel.: +34-630-278-139 17 18 Abstract: White and three types of black garlic (13, 32 and 45 days of fermentation, named 0C1, 1C2 19 and 2C1 respectively) were selected in order to check possible differences in their nutraceutic 20 potential. For this purpose, garlic were physico-chemically characterised, and both in vivo and in 21 vitro assays were carried out. Black garlic showed higher polyphenol content and antioxidant 22 capacity than white garlic.
    [Show full text]
  • In Vitro Studies of an Aged Black Garlic Extract Enriched in S-Allylcysteine and Polyphenols with Cardioprotective Effects
    journal of functional foods 27 (2016) 189–200 Available online at www.sciencedirect.com ScienceDirect journal homepage: www.elsevier.com/locate/jff In vitro studies of an aged black garlic extract enriched in S-allylcysteine and polyphenols with cardioprotective effects A.L. García-Villalón a, S. Amor a, L. Monge a, N. Fernández a, M. Prodanov b, M. Muñoz c, A.M. Inarejos-García c, M. Granado a,* a Departamento de Fisiología, Facultad de Medicina, Universidad Autónoma de Madrid, Madrid, Spain b Departamento de Química Física Aplicada, Facultad de Ciencias, CIAL (CEI, CSIC-UAM), Universidad Autónoma de Madrid, Madrid, Spain c Pharmactive Biotech Products SL, Parque Científico de Madrid, Madrid, Spain ARTICLE INFO ABSTRACT Article history: Aged black garlic (ABG) exerts metabolic and cardiovascular beneficial effects. The aim of Received 1 April 2016 this work was to analyse the in vitro cardiovascular effects of an ABG extract enriched in Received in revised form 22 August S-allyl-cysteine and polyphenols (ABG10+) in Sprague-Dawley rats. Hearts were pre- 2016 treated either with ABG10+ or vehicle and subjected to 30 min ischaemia followed by 45 min Accepted 29 August 2016 reperfusion (IR) using the Langendorff technique. Segments of aorta and tail artery were Available online used for inflammation/oxidative stress and vascular reactivity experiments respectively in presence/absence of ABG10+. ABG10+ induced a nitric oxide (NO) dependent vasodilating Keywords: effect in tail artery segments and directly increased the release of NO in aorta segments. + Aged black garlic In the heart, ABG10 induced a relaxing effect on coronary arteries before and after IR and Ischaemia–reperfusion prevented the IR induced decrease in myocardial contractility.
    [Show full text]
  • Garlic in a New Hue: Black
    Posted on Thu, Jan. 7, 2010 Garlic in a new hue: Black By Dianna Marder Inquirer Staff Writer It is nothing more than garden-variety garlic, Allium sativum, that is fermented with heat for 30 days and packaged to sell for twice the price, but the taste is entirely different. Black garlic? Yes, indeed. It is nothing more than garden-variety garlic, Allium sativum, that is fermented with heat for 30 days and packaged to sell for twice the price, but the taste is entirely different. You can eat it raw or cooked without experiencing heartburn or garlic breath. And while black garlic is not entirely new, it is most likely new to you. First imported from South Korea by a California-based company, BlackGarlic.com, in 2008, black garlic appeared in dishes at Bix in San Francisco and Le Bernardin in Manhattan. It showed up among the ingredients on the Food Network's Top Chef and Iron Chef America shows. It has appeared on some local menus (Fork, Zahav). And you may be inclined to try it at home in 2010. You'll find it at Wegman's in Cherry Hill (a two-ounce bag for $4) or Iovine's in the Reading Terminal Market (two bulbs for $5.99). Such is the price of fame, and, maybe, health. Brian Han, who works in sales at BlackGarlic.com, says the company's initial intent was to market it as a "natural food medicine," which is the other hot trend in home foods for 2010. "It is high in antioxidants," Han says, "but we found out that to get the benefit, you have to eat a whole lot of it." Soon after, Han says, "Bix restaurant used it on a lamb chop and everybody heard about it and that's how we changed our marketing." At Fork restaurant in Old City, chef Terence Feury, who abhors trends, says he got samples of black garlic in the summer of 2008 and used it in a sauce with roasted corn for his soft-shell crabs.
    [Show full text]
  • Review Article Therapeutic Role of Functional Components in Alliums for Preventive Chronic Disease in Human Being
    Hindawi Publishing Corporation Evidence-Based Complementary and Alternative Medicine Volume 2017, Article ID 9402849, 13 pages http://dx.doi.org/10.1155/2017/9402849 Publication Year 2017 Review Article Therapeutic Role of Functional Components in Alliums for Preventive Chronic Disease in Human Being Yawen Zeng,1 Yuping Li,2 Jiazhen Yang,1,3 Xiaoying Pu,1 Juan Du,1 Xiaomeng Yang,1 Tao Yang,1 and Shuming Yang1 1 Biotechnology and Genetic Resources Institute, Yunnan Academy of Agricultural Sciences/Agricultural Biotechnology Key Laboratory of Yunnan Province, Kunming 650205, China 2Yuxi Agriculture Vocation-Technical College, Yunnan, Yuxi 653106, China 3Kunming Tiankang Science & Technology Limited Company, Yunnan, Kunming 650231, China Correspondence should be addressed to Yawen Zeng; [email protected] Received 24 November 2016; Accepted 11 January 2017; Published 5 February 2017 Academic Editor: Filippo Fratini Copyright © 2017 Yawen Zeng et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Objectives. Functional components in alliums have long been maintained to play a key role in modifying the major risk factors for chronic disease. To obtain a better understanding of alliums for chronic disease prevention, we conducted a systematic review for risk factors and prevention strategies for chronic disease of functional components in alliums, based on a comprehensive English literature search that was conducted using various electronic search databases, especially the PubMed, ISI Web of Science, and CNKI for the period 2007–2016. Allium genus especially garlic, onion, and Chinese chive is rich in organosulfur compounds, quercetin, flavonoids, saponins, and others, which have anticancer, preventive cardiovascular and heart diseases, anti-inflammation, antiobesity, antidiabetes, antioxidants, antimicrobial activity, neuroprotective and immunological effects, and so on.
    [Show full text]
  • Shareables Salads Beef Or Beaks
    Shareables Wings 5 for $7 OR 10 for $12 Angry Garlic Bites l $9 Garlic Parmesan – Big flavor S-P-G – Salt, pepper, and garlic Delicious mix of risotto, parmesan, onion, fresh Honey Mustard Garlic – Sweet & sticky garlic, sautéed garlic, fried in a light seasoned Honey Garlic BBQ – Savory, garlicky, & tangy old bay batter, served with garlic aioli Burns A Little – Maybe a little heat here and there Just Plain Angry – Plenty of heat with our angry sauce Long Stem Artichokes (VG) l $11 Garlic Habanero – Savory, garlicky, & angry Beautiful long stem artichokes sauteed with garlic, Jared’s Wings – Could be a bit uncomfortable parsley and lemon juice served over sliced baguette Over The Top – Umm Super Angry & black garlic infused Garlic Meatballs l $10 From mom's cookbook and going back about 75 Beef Or Beaks years, these meatballs are house-made daily with All sandwiches served with kettle chips & garlic dill pickle. ingredients I can't reveal but they are delicious Add a side - $1.99. Add $1 for GF bun Angry Garlic B or B l $11 Salads Crispy applewood smoked bacon, sliced tomato, Green Salad (VG) l $7.50 roasted red pepper, greens, cheddar cheese and Mixed greens, red onion, ripe tomatoes, black garlic spread marinated artichokes, and baked croutons French Onion l $12 Angry Caesar l $8 Made with super slow cooked caramelized garlic Fresh romaine, a mix of blended cheeses, baked and onion jam, provolone cheese, greens and croutons, and house-made garlic caesar dressing served with an au jus Hot Mess l $12 Classic Cobb l $12 Topped with bacon,
    [Show full text]
  • Cheese & Charcuterie Dinner Entrees
    CHEESE & CHARCUTERIE Fromage Charcuterie Bacchus Chef’s Selection of Five Housemade Paté Grand-Mere Imported & Domestic Cheeses Imported & Domestic Cheeses Rillette, Cured Meats, Cornichons Charcuterie, Mixed Olives, Apple Candied Walnuts, & Quince Dijon Mustard Candied Walnuts & Quince 17 16 21 SOUPS SALADS APPETIZERS French Onion Soup Escargot Persillade Caramelized Onions, Croutons , Gruyère Confit Garlic Herb Butter, Lemon 9 11 Lyonnaisse Salad Crab Cake Poached Egg, Bacon Lardons, Crispy Potato, Frisee Shaved Asparagus & Carrot Salad Sherry Mustard Aioli Tomato Horseradish Aioli 13 16 Torchon of Foie Gras Caesar Salad Strawberry-Jalapeno Gelée, Country Toast, Pistachio Romaine Hearts, Croutons, Parmesan Cheese 20 10 Heirloom Tomato Salad Steak Tartare Burrata Cheese, Corn Puree, Sherry Vinegar Hand Cut Beef Hanger Steak, Pine Nuts, Capers Black Garlic Crisp Soft Poached Egg Yolk, Brioche Toast 13 18 DINNER ENTREES Alaskan Skuna Bay Salmon Roasted Chicken Artichoke Ravioli, Beech Mushrooms Roasted White Asparagus, Preserved Apricots Parsley Puree, Barigoule Aioli Cajun Rice, Toasted Almond Foam 29 23 Seared Sea Scallops Steak Frites Tomato Confit, Avocado, Grapefruit, Jicama Salad Prime Hanger Steak, Pomme Frites, Bordelaise Scallop Cream 25 28 Crispy Maple Leaf Duck Breast Duck Confit Pappardelle Orange-Braised Fennel, Port Candied Pearl Onion Mirepoix, Lemon Zest, Mint, Duck Jus Fennel Cream, Coriander, Black Pepper Duck Jus 21 30 Black Truffle Parmesan Risotto Lobster Ravioli Roasted Chicken Jus Shitake Mushrooms, English Peas,
    [Show full text]
  • Ethno Medicinal and Phytochemical Properties
    Pak. J. Bot., 53(1): 135-144, 2021. DOI: http://dx.doi.org/10.30848/PJB2021-1(34) ETHNO-MEDICINAL AND PHYTOCHEMICAL PROPERTIES OF GENUS ALLIUM: A REVIEW OF RECENT ADVANCES SYED NAJEEBULLAH1, ZABTA KHAN SHINWARI1,3*, SOHAIL AHMAD JAN2*, IBRAHIM KHAN1 AND MUHAMMAD ALI1 1Department of Biotechnology, Quaid-i-Azam University, Islamabad, Pakistan 2Department of Biotechnology, Hazara University Mansehra, Khyber Pakhtunkhwa, Pakistan 3National Council for Tibb, Islamabad-Pakistan *Corresponding author’s email: [email protected]; [email protected] Abstract Allium is one of the largest genera of monocotyledons with 900 species distributed all over the world. It is also one of the most important genera containing several medicinal and edible plants. Various species of Allium are known since ancient times and are used as spices, vegetables and, as medical plants. Allium cepa (common onion) and Allium sativum (common garlic) are the two main species that have widely been used for therapeutic properties. Studies have revealed many members of the genus Allium as rich source of secondary metabolites which contributes to its biological activities. A wide variety of phytochemicals including the flavonoids, alkaloids, sulfides, saponins, polysaccharides, polyphenols, and several compounds of the sulfur containing amino acids cysteine have been identified as main constituents of these plants. The antioxidant and anti-carcinogenic properties of many Allium species have been authenticated worldwide. The antifungal and antimicrobial activities of bulbs and aerial parts of species have been reported. In addition, species from this genus have a wide array of biological activities like antibacterial, antiviral, antifungal, anti-diabetic potentials as well as beneficial effects on the cardiovascular and immune systems.
    [Show full text]